Sourdough help please

[doodlejump1980]

So I’ve been feeding my starter for a week, equal quantities flour and warm water. Nurturing it. Nice and bubbly.
Made (attempted) sourdough pizza, and to be honest, it was alright, but didn’t actually taste like sourdough.
Any ideas? Or hit me with you sourdough pizza base recipes please? The crust was ok, but it was still a bit raw in the middle.

Sorry no recipes, but a sourdough question. Is it normal for the flour and water to separate? I tried doing a starter last week but after 6 hours each day, kept it for four days, the mixture just separates.

Good luck with your pizza dough

You need to do lots of stretching and folding of the dough. I.haven't used my prep method for pizza dough.... but flour and water should sit for 2 hours before mixing in the starter. The when the starter is mixed leave for half an hour. Then every 15 mins for 45 mins stretch and fold the dough. Leave for however long it takes to rise nicely ( best overnight in the fridge) before using. It needs to be taken out of the fridge 2 hours before using.
I find it difficult to get the consistency of the dough right. I think mine is often too wet so seems as if it is undercooked but it is just too moist. I'm also just a learner....

I use the same recipe and method as I do for making a loaf and it works fine.
Take it out of the fridge so it's not too chilled ahead of time, gently stretch it out into a pizza base. I don't bother rolling it out; it's easier to stretch it with my hands.

A week is very little. It'll develop more and more and more as it gets older. A bit like cheese maturing. Mine is years old now and the classic sourdough taste, but I have a young one for dohnuts and cakes that I use for six months and start again as I want a lighter sour in cakes etc. I think you just need to give it more time

@Fiercestcalm

Sorry no recipes, but a sourdough question. Is it normal for the flour and water to separate? I tried doing a starter last week but after 6 hours each day, kept it for four days, the mixture just separates.

Good luck with your pizza dough

Yes - normal for the flour and water to separate. Just stir it back in and it's fine.

Yes, it will need to mature a bit more.

Serious Eats is your friend

www.seriouseats.com/2020/07/how-to-ferment-sourdough.html

www.seriouseats.com/2020/08/sourdough-how-to.html

www.seriouseats.com/2020/05/the-best-flour-for-sourdough-starters-an-investigation.html